MAKES: 4 servings

PREPARATION TIME: 15 minutes

COOKING TIME: 3 to 4 hours

If you’re feeling pared-down and minimalist, all you want for dinner is a delicate, gently cooked piece of salmon. Just pop your salmon fillets into the slow cooker with rutabaga, fresh herbs, lemon juice, and a little cream, and they’ll turn out tender and juicy every time.

Ingredients
3 tablespoons (45 ml) ghee or other healthy cooking fat, melted, divided
1 large (500 g/1.1 lb) rutabaga, peeled and cut into 1/4-inch (1/2-cm) slices
1/2 teaspoon fine sea salt, or to taste
Ground black pepper
2 tablespoons (30 ml) water or fish stock
4 medium (150 g/5.3 oz each) salmon fillets
2 tablespoons (8 g/0.3 oz) chopped dill
2 tablespoons (30 ml) fresh lemon juice
1/4 cup (60 ml) heavy whipping cream or coconut milk
4 tablespoons (60 ml) extra-virgin olive oil

Instructions

Preheat and grease the slow cooker with 1 tablespoon (15 g) of the ghee and place a layer of rutabaga slices inside. Season with salt and pepper and drizzle with another 1 tablespoon (15 g) of ghee. Add another layer of rutabaga slices, season with salt, and drizzle with the remaining 1 tablespoon (15 g) ghee, and add the water. Place 2 layers of high-absorbent paper towels or a tea towel on top of the ceramic bowl and cover with a lid (see tips for reduced condensation, shown here). Cook on low for 2 hours.
Add the salmon fillets, season with salt and pepper, add the dill, and drizzle with the lemon juice. Cook for another 1 to 2 hours. (The exact time will vary based on the thickness of the fillets and how done you prefer the salmon to be. Check the salmon after an hour and then every 20 to 30 minutes.) Add the heavy whipping cream in the last 30 minutes of the cooking process. To serve, drizzle with 1 tablespoon (15 ml) olive oil per serving. To store, place in an airtight container, and refrigerate for up to 3 days.
NUTRITION FACTS PER SERVING:
Total carbs: 11.8 g / Fiber: 3 g / Net carbs: 8.8 g / Protein: 34.2 g / Fat: 39.6 g / Energy: 544 kcal
Macronutrient ratio: Calories from carbs (7%), protein (26%), fat (67%)